Salmon with green salsa recipe
There are many variations on the traditional salsa verde, and all of them go beautifully with fresh salmon. This one uses lemon juice in place of vinegar, and leaves the garlic out for a lovely light, fresh sauce.
- 1/4 cup fresh parsley
- 1/4 cup fresh dill
- 2 shallots
- 2 tsp capers
- 4 anchovies
- 1/3 cup (80ml) olive oil
- 1/4 tsp lemon rind, finely grated
- 1 lemon, juiced
- 4 salmon fillets
- 1 tsp olive oil, extra
Finely chop herbs, shallots, capers and anchovies. Combine in a bowl with oil, lemon rind and juice. Season well.
Heat extra oil in a non-stick frypan over medium heat. Season salmon fillets and cook, skin-side down, for 3-4 mins. Turn and cook for a further 2-3 minutes.
Serve with salsa spooned over the top, roasted potato slices and a green salad on the side.
- Dill and parsley go well with fish, but you could use other herbs combinations, e.g. chives, chervil, mint or basil.
- If you have any of the green salsa left over, you could also serve it with steak or lamb.
- Recipe by Greer Worsley, who blogs at Typically Red.